Panettone Gran Galup with berries and white chocolate 750g

Soft white chocolate and a careful selection of strawberries, blackberries, redcurrants, blackcurrants and semi-candied blueberries give a fresh flavor and an intense aroma to this interpretation of Panettone Gran Galup. Round hazelnut icing Gentile Trilobata, with whole almonds and granulated sugar, completes the recipe as per ancient tradition.

PANETTONE WITHOUT RAISINS AND WITHOUT CANDIED CITRUS FRUIT, WITH SEMI-CANDIED BERRIES, WHITE CHOCOLATE WITH HAZELNUT ICING, GRAINED SUGAR AND WHOLE ALMONDS - Naturally leavened baked product - INGREDIENTS: Flour grain soft type “0” - Butter (Milk) - White chocolate 10% (sugar, milk whole powder, cocoa butter, milk skimmed powder, emulsifiers: lecithin soy , natural vanilla flavouring) - Sugar - Egg yolk egg fresh category A from free-range hens 8% - Berries 6% (sugar, strawberries, blackberries, redcurrants, blackcurrants, blueberries, acidifier: citric acid) - Berries drops 6% [Fruit ( apple puree, blueberry juice, blackberry puree, raspberry puree) Sugar, fructose syrup, rice flour, cocoa butter, gelling agent: pectin, citric acid, flavourings, citrus fibre] - Natural yeast (Flour Of grain soft type “0” - Water) - Emulsifiers: mono and diglycerides of fatty acids - Milk whole 3% - Invert sugar syrup - Salt - Honey - Barley malt extract - Natural flavors – Natural Bourbon vanilla flavor. INGREDIENTS OF THE ICING 12%: Sugar - Egg white fresh category A from free-range hens - Hazelnut Tonda Gentile Trilobata 9% - Rice flour - Rice starch - Impalpable sugar (Sugar - Rice starch wheat ) - Sunflower seed oil - Natural flavourings. May contain other nuts and mustard. Garnished with 5% granulated sugar and almonds whole 3%.

STORAGE METHODS: Store in a cool, dry place at a maximum temperature of 18 ÷ 20°C. The product must not be presented in showcases exposed to the sun or near heat sources.

The smooth white chocolate and carefully selected semi-candied strawberries, blackberries, red and black raspberries and blueberries gives the recipe a fresh taste and an intense flavour. The frosting with “Piedmont Hazelnut” Tonda Gentile Trilobata, whole almonds and sugar grains enriches the recipe as tradition teaches.

PAETTONE WITHOUT RAISINS AND WITHOUT CANDIED CITRUS FRUITS, WITH WILD FRUITS SEMI - CANDIED AND WHITE CHOCOLATE, GARNIR DE NOISETTES, SUCRE EN GRAINS ET AMANDES ENTIERES - Naturally leavened ovenbaked product - INGREDIENTS: Wheat flour - Butter (Milk) - White chocolate 10% (sugar, whole milk powder, cocoa butter, skimmed milk powder, emulsifiers: soy lecithin, vanilla natural aroma) - Sugar - Eggs yolk of class A from free range hens 8% - Wild fruits 6% (sugar, strawberries, blackberries, redcurrants, blackcurrants, blueberries, acidifiers: citric acid) - Gouttes de baies 6% [Fruits (apple puree, blueberry juice, blackberry puree , raspberry puree) Sugar, fructose syrup, rice flour, cocoa butter, gelling agent: pectin, citric acid, flavorings, citrus fiber] - Natural yeast ( Wheat flour - Water) - Emulsifiers: mono and diglycerides of fatty acids - Fresh whole milk 3% - Invert sugar syrup - Salt - Honey - Barley malt extract - Natural flavorings - Natural Bourbon vanilla extract. FROSTING INGREDIENTS 12%: Sugar - Fresh, grade A egg whites from free-range chickens – Tonda Gentile Trilobata Hazelnuts 9% - Rice flour - Rice starch - Powdered sugar (Sugar - Wheat starch) - Sunflower oil - natural flavorings. May contain other nuts, mustard, and soy. Topped with pearl sugar 5% and whole almonds 3%.

STORAGE CONDITIONS: store in a cool, dry place at a max. temperatures of 18 - 20°C. Do not expose the product to sunlight or heat sources.

Nutritional information per 100g/ Average nutritional values ​​per 100g: Energy value/ Energy 1771 Kj / 423 Kcal; Fat / Fat 18.1 g, of which saturated fatty acids/ of which saturates 10.6 g; Carbohydrates/ Carbohydrate 56.8 g, of which sugars 31.5 g; Protein / Protein 4.7 g; salt/salt 0.40 g